Being of Irish descent is deeply woven into the fabric of the culture in the Northeast, particularly in Philadelphia. It is assumed that you have some degree of Irish blood when you reside in the City of Brotherly Love. St. Patrick’s Day celebrations begin at the end of February and carry through the month. From parishes to pubs, the spirit of St. Patrick dictates the culture for one full month.
Having the last name Malloy definitely has given me some street cred during the month of March. A small piece of my heritage puzzle is of Irish descent, as I have a great-great-grandmother who came from Galway. My husband, however, is half Irish. So, there is a secret family recipe for scone, as you can imagine!
Synonymous with St. Patrick’s Day are stout beers and scone, but also corned beef. There are countless ways to consume this delicious cured meat; my favorite is by way of sandwich, also incredibly Philadelphian.
What makes this sandwich particularly special is ShopRite’s Imported Basting Oil. I tell you friends, I cannot get enough of this oil. Short of drinking it straight from the bottle, there are countless uses for it that enhance every meal (although, if you drink it straight from the bottle, I won’t judge, as I have thought about doing it myself). This product is really a treasure and a pantry requirement.
Another great element of this sandwich, and the most important part, is the corned beef. When at the deli counter, request that your corned beef be sliced extra thick!
CORNED BEEF AND CABBAGE SANDWICH
Yields: 8 servings
Time: 15 minutes
8 sandwich rolls
ShopRite Imported Basting Oil
¾ lb corned beef, sliced thickly
8 slices ShopRite Sliced Swiss Natural Cheese
4 cabbage leaves, sliced in half
¼ sweet onion, thinly sliced
8 large eggs
ShopRite Horseradish Mustard
Olive oil, for cooking
Salt, pepper, and garlic powder
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